Wednesday, 16 April 2014

Gatte ki Sabzi

Gatte ki sabzi is one of those recipes you think would be complicated, but trust me, it's not! I had assumed the same before I took to cooking.
I am posting a simple recipe and I have used curd, you will find other recipes that do not. I like to use curd in this recipe as it balances the flavors and makes the gravy richer. This dish is my all time favorite and makes a complete meal with just chapatis and rice and a green salad on the side, if you like.

Roll small sections of dough using your palms into about 4-5" long, 1" thick cylindrical pieces.

Heat water in a pan sufficient to immerse the pieces. When water starts to boil, put in the pieces, cover and let cook.

After 3-4 minutes, uncover and check if the cooking is complete. To check, prick a piece with the tip of a knife. If the tip comes out clean with no dough sticking on it, the cooking is complete. If not, cook for another few minutes.

Drain and save the water.

Once the pieces are cooled down, cut each into smaller pieces (gatte) about 1/2" thick.

Take powdered spices in a bowl and make a slurry using water. This is done to save spices from getting burned while cooking.

In another pan, heat 2-3 tbsp oil.

When heated, add bay leaf, asafeotida and cumin seeds.

Add the slurry. Let spices cook on low flame for about two minutes.

Beat curd and add. Mix well.

Let cook on low flame for another two minutes.

Add water saved after boiling. (You can more fresh water depending on the thickness of gravy you desire.)

When it starts to boil, add gatte.

Add salt and mix.

Cover and cook on low flame, bring to a boil.

Cook further till you achieve the desired thickness of gravy.

Serve hot.

Tips:

1. Do not worry if you see boils formed on the besan pieces while cooking in water.
2. Grease your palms with little oil to avoid dough sticking to your hands while rolling out the pieces.
3. Do not cook on high flame.